By Sanne of The Little Cherry Tree

Only the colour of beetroot already makes me want to cook with them. I think of salad with roasted beetroot and goat cheese, juice,

food colouring, beetroot carpaccio with caramelised nuts, and beetroot hummus. And you? Also into cooking with beetroot?

The hummus turned out really nice, even if it is only the looks of it. Beautiful colour, tender & smooth structure and a subtle sweet flavour. Topped with some za’atar and freshleave parsley, I think you will enjoy this as much as I do!

Nice to know is that the za’atar spice mix I bought is from Nadia and Merijn, who are the authors of some really nice middle eastern cookbooks. I highly recommend you take a loot at their website: They also have an English book. Enjoy reading… and at the same time day dreaming about wandering around in the streets of Lebanon eating delicious food and smelling all the excellent flavours!


  • 265 gr chick peas drained and rinsed
  • 200 gr beetroot includes skin
  • 12 gr garlic 2 cloves
  • 1 tbsp tahini
  • 3 tbsp olive oil extra virgin
  • 1,5 tbsp lemon juice
  • 0,25 tsp caraway seeds
  • 0,25 tsp cumin ground
  • 1 sprig flatleaf parsley
  • 2 tsp za’atar
  • pepper
  • salt


  1. Preheat the (hot air) oven to 180 degrees Ceclius. Wrap the beetroot in aluminium foil, drizzle with 0,5 tbsp of olive oil and roast for about 1 hour, or until fork tender. Wrap the garlic in aluminium foil and take out of the oven after approx. 30 minutes. Let the beetroot and garlic cool down before you peel them and chip them into small chunks

  2. Drain and rinse the chickpeas and remove the skins. This is quite some work, but I guarantee you it is worth it. You will get the most silky and smooth hummus if you do! How? Rub them quite firm so that the skin will come off

  3. Crush the caraway seeds in your pestal and morter

  4. Add the chickpeas, beetroot, garlic, caraway seeds, cumin, lemon juice, tahin and 1 1/2 tbsp of olive oil in your blender or foodprocessor and blend until smooth

  5. Season with pepper and salt to your own taste

  6. Garnish with 1/2 tbsp of olive oil, za’atar and flatleaf parsley

Sanne of The Little Cherry Tree

Woman, mother, wife, daughter, sister, friend, but at the same time a passionate hobby cook, recipe creator, food photographer & stylist and ashtanga yogi… who is on a journey to a happy and healthy life.

During 2017 I decided that it was enough. Working as a project manager in an international organisation, feeling stressed out, having regular headaches and most importantly not enjoying what I was doing, work wise. You can imagine the impact of this at home, with my husband and young son. I had the feeling I lost myself.

Later in 2017 I invested time in improving my health, practicing ashtanga yoga, and doing what I love most: quality time with my family, creating recipes, cooking and developing myself as a food photographer and stylist. All of this is part of my journey to a happy and healthy life.